Description

This Cauliflower Mac Cheese is a delicious low-carb alternative to traditional macaroni and cheese. Roasted cauliflower florets are smothered in a creamy blend of cheddar, Colby Jack, and cream cheese, seasoned with paprika and mustard powder for an extra flavor kick. Baked to perfection, this comforting dish is ideal for those looking for a gluten-free, vegetable-forward comfort food option.

Ingredients

Scale

Vegetables

1 head cauliflower

Cheese Sauce

1 tablespoon olive oil
½ cup heavy cream
4 ounces cheddar cheese, freshly shredded
4 ounces Colby Jack cheese, freshly shredded
2 ounces cream cheese, at room temperature
½ tablespoon paprika
½ tablespoon mustard powder
Salt, to taste
Black pepper, freshly cracked, to taste

Garnish

Fresh chopped parsley

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Instructions

Preheat Oven: Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper to prepare for roasting the cauliflower.
Prepare Cauliflower: Chop the cauliflower into bite-sized pieces. Toss them evenly with olive oil, salt, and freshly cracked black pepper to coat thoroughly.
Roast Cauliflower: Spread the cauliflower pieces evenly on the prepared baking sheet and roast in the preheated oven for 20 minutes, or until the cauliflower is tender and slightly browned.
Make Cheese Sauce: While the cauliflower roasts, heat a medium saucepan over medium heat. Whisk together the heavy cream, paprika, mustard powder, shredded cheddar, shredded Colby Jack, and cream cheese. Stir frequently until the mixture is smooth and all the cheeses have melted, forming a creamy cheese sauce.
Combine and Coat: Add the roasted cauliflower to the cheese sauce. Gently stir to coat all cauliflower pieces thoroughly in the cheesy mixture.
Serve: Sprinkle with freshly cracked black pepper and chopped parsley for garnish. Serve the cauliflower mac and cheese warm for the best flavor and texture.

Notes

For a spicier version, add a pinch of cayenne pepper or chili flakes to the cheese sauce.
Use freshly shredded cheese for a smoother melt and better texture in the sauce.
If you want a thicker sauce, reduce the amount of heavy cream slightly or simmer the cheese sauce longer to thicken before adding cauliflower.
This recipe is gluten-free and a great low-carb alternative to traditional mac and cheese.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the oven.